PINK VELVET CUPCAKES

A little girl up the road turned 5 years old on Saturday, these pretty pink cupcakes were a big hit with her and her friends. I made the icing and they got to decorate them. They had a blast and now they all want to be bakers when they grow up, they were so cute. These are easy to make and if you wanted to use just a butter cream icing that would be good also. Hope you give these a try and like them.

See more recipes on: www.havefunbaking.com

Pink Velvet Cupcakes

1 cup butter, softened
1-1/4 cups sugar
1/8 teaspoon pink paste food coloring
3 eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk

White Chocolate Ganache:

2 cups white baking chips
1 tablespoon butter
1/2 cup heavy whipping cream
Pink coarse sugar and edible glitter

In a large bowl, cream the butter, sugar and food coloring until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.

Fill paper-lined muffins cups two-thirds full. Bake at 350 F. for 23-27 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Meanwhile, in a heavy saucepan, melt chips and butter with cream over low heat; stir until smooth. Transfer to a large bowl. Chill for 30 minutes, stirring once.
Beat on high for 2-3- minutes or until soft peaks form and frosting is light and fluffy. Using a pastry bag and #30 star tip pipe the frosting on the cupcakes. Decorate with the coarse sugar and edible glitter. Store in the refrigerator. Yield: 2 dozen.

I got this recipe from a magazine: Taste of Home April/May 2007